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Chickpea, Squash and Coconut Curry

Chickpea, Squash and Coconut Curry

Serves pea 4 Clock icon 30 minutes
A healthy, vegan mid-week meal, on the table in 30 minutes. This is very comforting in a bowl on its own, or serve with rice for something more substantial.

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Here's how you do it

  1. Preheat the oven to 200℃.
  2. Slice the squash in half lengthways and place onto a baking tray, season with salt and pepper. Bake in the oven for 30 minutes, until soft when a knife is poked through.
  3. Put the peanuts on to a baking sheet and roast in the oven until golden, for 5-10 minutes.
  4. Add a glug of oil to a frying pan and fry the shallots, chilli, ginger and garlic, until soft.
  5. Add the curry paste, cook for 30 seconds, then add the coconut milk and turn up the heat for a few minutes, to reduce and thicken.
  6. Stir in the chickpeas and season with the salt and lime juice. Transfer to a bowl.
  7. Slice the squash into chunks. Place on top of the chickpeas, scatter the peanuts and serve.


  • 1 butternut squash
  • 2 shallots, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 inch ginger, peeled and chopped
  • 1 tbsp thai red curry paste
  • 1 tsp salt
  • 1 can of chickpeas, drained
  • 1 can of coconut milk
  • 1 lime, juice
  • 125g peanuts

Suitable for

  • Vegetarians
  • Vegans
  • Gluten free
  • Dairy Free